Wild Pumpkin Fudge Cakes (Paleo, Gluten-Free, Grain-Free, Low-Carb, Low-Sugar, Primal)
Prep time
Cook time
Total time
Author: Alyson Rose
Recipe type: Dessert
Serves: 7
Ingredients
- ½ cup almond flour (or sweet potato flour for nut-free)
- ½ cup coconut flour
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground clove
- ¼ teaspoon pure stevia extract
- ½ tsp baking soda
- ½ cup (1 stick) butter, room temperature (or coconut oil)
- ⅓ cup coconut palm sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- ½ teaspoon fresh ginger root, peeled and minced (or use ground ginger)
- ¼ cup dark chocolate chips (or dried mulberries for chocolate-free version), plus more for pressing into the tops.
Instructions
- Preheat oven to 350°F. Line a muffin pan with liners.
- In a medium bowl, whisk together almond flour, coconut flour, salt, spices, stevia, and baking soda. Set aside.
- With an electric mixer, cream butter and coconut sugar until smooth. Beat in egg, vanilla, pumpkin puree, and minced ginger (mixture may look curdled).
- Mix in dry ingredient.
- Fold in chocolate chips, and scoop batter into muffin liners. Press additional chocolate chips into the tops (optional).
- Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean.
- Enjoy
This is an incredible recipe that Alyson put together. They all mysteriously disappeared within 24 hours…
Here’s a pro tip: go ahead and try them when they just come out of the oven if you must, but they reach the height of fudgy deliciousness once they’ve cooled in the refrigerator overnight.
Enjoy, folks! Let us know how it comes out.
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Have you made these Pumpkin Fudge Cakes yet? Leave a comment below to let us know how they turned out!
I substituted 1/4 cup ground hemp seed and 1/4 cup ground salba seed for the almond flour. Just threw everything into the Kitchen Aid–no separate mixing of ingredients for this lazy cook– and mixed it up with 1/2 a 90% cocoa Lindt bar. Cooked 20 mins. It looked done but was super soft to the touch. Took it out anyway since I know coconut flour sets after it cools. Drum roll. . .
Wow! Wow. Wow. Wow.
Thanks a million for this amazing recipe.
Hi Stori, great idea subbing hemp and salba (and way to balance your Omegas)! Glad you enjoyed the recipe – many more to come!
Update: I forgot to add the eggs to the second (double) batch I made. Guess what? They’re even better without the eggs! I couldn’t believe it. Organic cream cheese with stevia and xylitol for frosting. Heaven.
That’s great, Stori! We’ll have to try that next time. 🙂
I tried without eggs — they’re not bad if you refrigerate them overnight, but they don’t hold together very well. I definitely prefer them with eggs, but still delicious either way. 🙂
The frosting idea sounds amazing!
I just tried these as my first full paleo item. They are not bad, though definitely not a sweet as I am used to in terms of desserts. I am wondering if I went with a semi-sweet chocolate, though not full paleo, it the sweetness would increase to a better amount. Also, any thoughts on adding a sweetener like stevia to give it a little sweeter flavor?
what do you do with the other 1/4 can of pumpkin????
You can store it in tupperware for later use if you like. Pumpkin tastes delicious in smoothies as well. – Emily, FBM Team
There is a recipe on buzzfeed for pancakes that are paleo approved using the pumpkin.
Our dog loves pumpkin. We usually give her the leftover pumpkin or toss it in a smoothie.
I used honey instead.
My batter was thick like cookie dough….is that how it is supposed to be?
Yes, the batter will be thick. How’d they turn out?
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Wow, that looks really tasty. Mouth watering
For healthy cakes all are my top choice. But I will change the little bit by adding chocolate chip to the dish more attractive to me.